Reprinted courtesy of Kosher.com
Heat up your grill and get ready for backyard barbecue season. Whether you’re hosting an Independence Day bash or just enjoying the sunset from your deck, grilling and summer go together like hot dogs and mustard. Kosher.com, the premier online community for kosher cooking and living, welcomes National Grilling Month (a k a July) with a slew of ideas, tips, and recipes for barbecue season.
“We love the relaxed vibe of summer that just makes everything seem easier,” said cookbook author Chanie Nayman, editor-in-chief of Kosher.com. “Nobody wants to fuss much—especially in the kitchen. Anyone can and should make the most of barbecue season, no matter what their level of culinary expertise may be.”
It’s all about the burger. Case in point: In Six 3-Ingredient Burger Recipes, Nayman shows how easy it is to transform plain ground beef into something special with the addition of basic items you probably already have on hand, like onions, ketchup, and dried herbs—and there’s no need to measure!
Six 3-Ingredient Burgers
By Chanie Nayman
Enhance ground beef with these flavorsome trios:
- Splash of soy sauce + sprinkle of fresh or dried basil + crushed garlic clove
- Squeeze of ketchup + hefty sprinkle of seasoned salt + splash of soy sauce
- Loads of sautéed onions + fresh parsley + kosher salt
- Diced raw onion + teriyaki sauce + dried mushroom powder (or if you’re not a purist, mushroom soup mix)
- Crispy beef fry + sautéed onions + hefty pinch of Trader Joe’s coffee rub
- Generous squeeze of sriracha + sprinkle of dried ginger + dollop of Bone Suckin Sauce
If you want to take sliders to the next level and don’t mind doing a bit of prep work, this “beefed up” version of commercially available barbecue sliders is the starting point for Sam Adler’s over-the-top Garlic Bread Pull-Apart Mushroom Beef Sliders.
Garlic Bread Pull-Apart Mushroom Beef Sliders
By Sam Adler
You can use store-bought slider buns, or see recipe on Kosher.com for homemade buns.
- Mushroom Beef Burgers
- 2–3 tablespoons olive oil, divided
- 2 (13-ounce) packages Meal Mart Barbeque Sliders, defrosted
- 1 medium yellow onion diced small
- 1 (10-ounce) package button mushrooms, cleaned and sliced thin
- ⅓ cup Baron Herzog Chenin Blanc or other white wine
- ¾ cup chicken stock
- ½ cup non-dairy sour cream
- Salt to taste
- Garlic “Butter”
- 3 tablespoons margarine or Earth Balance melted
- 1 teaspoon garlic powder
- 2 teaspoons minced parsley or 2 cubes Dorot Frozen Parsley
Mushroom Beef Burgers
- In a large skillet, heat two tablespoons of olive oil over high heat.
- Add in the sliders, about 5 at a time, and sear 2 minutes per side. Remove from pan and set aside. Repeat with the remaining sliders.
- Turn the heat down to medium and add in the chopped onion and ½ teaspoon salt. You may need to add in another tablespoon of olive oil.
- Sauté for 5 minutes until the onions are soft and translucent.
- Add in the sliced mushrooms and sauté another 3–4 minutes until softened.
- Add the wine and chicken stock and stir, making sure to break up the bits that may be stuck to the pan.
- Bring the mixture to a boil, then reduce it to a simmer for about 10–12 minutes or until most of the liquid has evaporated and you have a thick sauce.
- Add in the pareve sour cream, stir to combine, and turn off the heat.
- In a small pot, melt the margarine or Earth Balance.
- Add the garlic powder and chopped fresh parsley and stir. Keep on low heat.
- Place slider on bun and top with mushroom sauce.
- Cover the pan with foil and bake at 350°F for 15 minutes.
- Remove from oven and brush tops with garlic “butter.” Serve immediately.
More of a dog person? Check out Jenna Grunfeld’s twist on the frank in “Make Your July 4th BBQ Low-Key Amazing,” on Kosher.com, as well as her brilliant hot dog bar idea below, guaranteeing that everyone gets exactly what they want.
Jenna Grunfeld’s Hot Dog Worth Savoring
Simply buy some packaged beef “bacon” and wrap one piece around each hot dog before throwing it on the grill (or delicately placing, depending on your grilling style). For a fun serving idea, create a build-your-own hot dog bar with toppings such a sautéed onions, mushrooms, and diced jalapeño peppers. Everyone will be happy, and it’s less work for you!
It’s not a barbecue without BBQ sauce. Danielle Renov’s recipe may be your go-to for a sauce that works not only with steak but also chicken, turkey, ribs, brisket, and even veggie burgers.
Best BBQ Sauce
By Danielle Renov
- 2 tablespoons oil
- 5 cloves garlic minced
- 2 tablespoons Gefen tomato paste
- ½ teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon allspice
- 2 teaspoons smoked paprika
- 2 teaspoons mustard powder
- 1 teaspoon garlic powder
- 1 teaspoon crushed red pepper flakes
- ½ cup molasses
- ½ cup Bartenura balsamic vinegar
- 2 tablespoons Gefen Worcestershire sauce (fish-free)
- 1 cup cider vinegar
- 2¼ cups brown sugar packed
- 1 (15-ounce) can Gefen tomato sauce
- 2¼ cups water
- Add oil and garlic to a large pot and sauté over low heat.
- Add tomato paste, salt, pepper, allspice, smoked paprika, mustard powder, garlic powder, and red pepper flakes and stir to combine.
- Add the molasses, vinegar, Worcestershire sauce, brown sugar, tomato sauce, and water to the pot. Bring mixture to a boil, reduce heat, and allow mixture to simmer until it has reduced by half (about an hour).